Golden Crispy Chicken Katsu is the ultimate comfort food with a Japanese twist. This beloved dish features tender chicken cutlets coated in airy panko breadcrumbs, fried until irresistibly golden and crunchy. With its simple ingredients and quick prep, it’s perfect for weeknight dinners or a special weekend treat.
Originating in Japan, Chicken Katsu was inspired by Western-style breaded cutlets, but perfected with lighter panko crumbs for that signature crunch. It’s often served with tangy-sweet tonkatsu sauce and fresh lemon wedges, creating the perfect balance of flavors.
Making Golden Crispy Chicken Katsu at home means you can enjoy restaurant-quality results whenever you crave them. The key is pounding the chicken thin, seasoning generously, and frying at the right temperature to keep the crust crisp and the meat juicy. Pair it with steamed rice, shredded cabbage, or even tuck it into a sandwich for a katsu sando you’ll dream about.
Once you try this, you’ll see why it’s a worldwide favorite.
Recipe Yield: 4 servings
INGREDIENTS
2 large boneless, skinless chicken breasts
2 large eggs, beaten
½ cup all-purpose flour
1 tbsp soy sauce
1 cup panko breadcrumbs
1 tsp kosher salt
½ tsp ground black pepper
½ cup vegetable oil (for frying)
Lemon wedges, for serving
Tonkatsu sauce, for serving
INSTRUCTIONS
1. Prepare the chicken: Slice each chicken breast in half horizontally to create 4 thin cutlets. Place between two sheets of parchment paper and gently pound with a meat mallet until about ½-inch thick. Season both sides with salt and pepper.
2. Set up breading station: Place flour in one shallow dish. In another dish, whisk eggs with soy sauce until smooth. In a third dish, spread out panko breadcrumbs.
3. Bread the chicken: Dredge each cutlet in flour, shaking off excess. Dip into egg mixture, coating evenly. Press firmly into panko breadcrumbs so they stick well.
4. Fry to perfection: In a large skillet, heat oil over medium heat until shimmering. Fry chicken for 3–4 minutes per side, or until golden brown and internal temperature reaches 165°F. Transfer to a paper towel–lined plate to drain.
5. Serve and enjoy: Slice chicken into strips, arrange on a platter, and serve immediately with lemon wedges and tonkatsu sauce for dipping.
HELPFUL TIPS TO PERFECT THIS RECIPE
- Use panko breadcrumbs: Japanese-style panko creates the lightest, crispiest coating for authentic Chicken Katsu texture.
- Don’t overcrowd the pan: Fry in batches so the oil temperature stays steady, ensuring even browning.
- Rest before slicing: Let the chicken sit for 2–3 minutes before cutting to keep the crust intact and juicy inside.
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